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Monday, April 29, 2013

About the Truffle Trifecta and our Most Fabulous Chefs

First, check out our amazing talented chefs:  

This truffle-loving truffle farmer has never eaten a better meal than these two chefs and their able-bodied assistants (me among them) prepared and served.  Beginning early on the morning of the event, we gathered in the kitchen of Beta Verde Farm.  We washed.  We chopped.  We laughed until we cried.  We had a good time and the spirit of cooperation that flavored every morsel was truly amazing.  Just ask anyone who was there!!

Get a load of this menu!


Truffle Trifecta
Saturday, February 23, 2013
Chef Susi Gott Séguret
Chef Harrison Littell

Truffled Champagne
  Truffled Gougères
~~~
Velouté de Carottes au Gingembre et aux Truffes
(Truffled Cream of Carrot and Ginger Soup)
Truffle Tartine
~~~
Truffled Rainbow Trout Filets
Baby Arugula Salad with Truffle Vinaigrette
~~~
Truffled Roasted Leg of Lamb
Truffled-Whipped Potatoes and Sunchokes
Baby Leeks with Truffle Butter
~~~

Truffled Chocolate Truffles 

with
Truffled White Chocolate Mousse

Strawberry Coulis & Truffled Honey

We fed 50 people some of the most delicious food they had ever eaten.  In the spirit of giving to the BackPack Program of the Second Harvest FoodBank of NWNC,  they were welcomed into an alternate universe by our hostesses at Beta Verde, fed like kings and queens and shared the meal with like-minded folks.  You could comfortably talk with the folks at your table but when you rose from you seat (which I did frequently) you could hear this warm buzz of conversation all around the room.  It was really fun to be a part of and I look forward to next year.  Let me tempt you a LITTLE MORE........
Yes, those are sliced truffles on those trays!!!!
Gorgeous leaks served with the truffled lamb


First, Susi instructed us in making own truffles (yes, decadently delicious chocolate truffles with grated black winter truffles.) 



Then the fun really began as we joined in the feast!  

We raised $3600 for the BackPack Program this year.  Thanks so much to EVERY FARM that grew the food and EVERY PAIR OF HANDS that prepared it and EVERY DONOR who made the whole thing possible.

See you next year!!